Gluten free pizza crust

One of the things I seem to miss the most is pizza. One of those ‘simple’ tuna or mozzarella pizza’s by Dr. Oetker seem heavenly to me. If I eat them I probably won’t feel the same way but a girl can dream right?

A couple of years ago I had the exact same feeling about a baguette with brie (the french cheese). Back then I didn’t know I was a celiac so I enjoyed my bread. On someones birthday they served a cheese platter and it had brie on it. I decided to dig in and have a baguette slice topped off with brie. After the first bite I realized this wasn’t as good as I had imagined! I didn’t even finish it. How strange?! I just tell myself that the exact same thing will happen with a pizza, therefore there’s no need to eat it anymore.

But I still feel like having pizza every now and then. It was time to search for a gluten free pizza crust and I found it, tested it and approved it! If you’re not into a crust and rather have veggies instead I strongly recommend you try this cauliflower pizza.

Bereiding:

Grab a different bowl and combine the white rice flour, brown rice flour, tapioca flour and xantan gum together with the salt, baking powder and 2 tbsp sugar. Mix until well combined.

Make a hole/dent in the middle of the dry mixture and pour in the yeast. Add the olive oil and the remaining 70 ml. water before you start stirring. Grab a wooden spoon and stir until it actually looks like dough.

Cover a baking tray with parchment paper and grease it good. Cover your hands with a little bit of rice flour. Place the dough onto the baking tray (in the middle) and startÂ spreading it until it’s thin (5 mm is considered thin enough).

Place the pizza crust in the oven for 25 to 30 minutes or until it looks dry. Let me tell you before hand that cracks might appear. This is normal!

Remove the gluten free pizza crust from the oven and top off with your favorite ingredients! (I decided to use tuna, leek, mushrooms, tomato puree, basil, sun dried tomatoes, olives and cheese).